Recipe - Baked Snapper w/Lime Butter

Let me preface this post with saying that I used to like fish when I was younger and then I got turned away from it. I believe it was because of the ways that my mom made the fish; I got sick of the smell and the texture. I’m not dissing on my mom because she’s a great cook – Asian-style baked/carmelized/etc fish just doesn’t appeal to me perhaps. There were certain types that I liked and I realized after a while that it depended on how it was prepared.

I suppose I like it simple! One day my mom bought fish and I asked to cook it since I wanted to make sure I’d eat it; after all, fish is healthy =]. Soooo I put this fun stuff together. It was the first time I’ve ever cooked fish, and I was quite scared of disaster but it turned out tastily.

Step 1: Ingredients (4-5 small dinner portions)

garlic salt, to taste

black pepper, to taste

1/2 white onion, sliced in rings

1 tbsp butter, melted

1 lime, juiced

1 ginger chunk, julienned

1.5 lb red snapper, boneless and skinless (approximately 6 filets)

2 sprigs green onion

Step 2: Preparing the fish
Pre-heat the oven at 425 degrees Fahrenheit. Melt the butter in a small bowl and mix with the lime. Rub garlic salt and pepper onto each side of the fillets. Place half of your onion rings at the bottom of a oven-safe dish.

Step 3: Preparing the vegetables
Julienne the ginger and divide the green onion springs in fourths. Place these on top of the fillets. You can also place them between the fillets if you’d like.

Step 4: Finishing layering
Spoon the lime-butter sauce over the fillets and then place the remaining onion rings on top.

Step 5: Baking and completion
Cover the dish with foil and bake for 35 minutes or until the fish is nice and flaky. Enjoy with some rice…or on its own!